BBQ Beef Flank Burritos
Culinary Chef Darryl Fujita
Culinary Chef Darryl Fujita
Recipe - Foodland Farms Ala Moana
BBQ Beef Flank Burritos
Prep Time30 Minutes
Servings8
Cook Time45 Minutes
Ingredients
Flank Steak, 2 Pounds
Maika`i Organic Korean BBQ Sauce, 2 Bottles
Kimchi, 1 Cup
Medium Flour Tortillas, 8 Tortillas
Lee Kum Kee Sriracha Mayonnaise, 12 Tablespoons
Canola Oil, 8 Tablespoons
Kosher Salt, to taste
Black Pepper, to taste
Directions
Ingredients
- 2 pounds flank steak
- 2 bottles Maika`i Organic Korean BBQ Sauce
- 1 cup kimchi, sliced
- 8 flour tortillas, medium size
- 12 tablespoons Lee Kum Kee Sriracha Mayonnaise
- 8 tablespoons canola oil
- Kosher salt to taste
- Black pepper to taste
Directions
- Trim sinew from flank steak then portion into 8-ounce sections.
- Place flank steak into a zip loc bag and marinate with enough Maika`i Organic Korean BBQ sauce to cover the flank. Add canola oil to this.
- Let marinate overnight for best results, 4 hours minimum.
- Remove from marinade and let sit for 10 minutes or when the flank is at room temperature.
- Grill to medium rare or your preference, let rest for 5 minutes.
- Slice thinly, finish with Kosher salt and black pepper to taste.
- Lightl toast tortillas on a frying pan.
- Place flank steak onto tortillas, top with kimchi.
- Drizzle with Lee Kum Kee sriracha mayonnaise.
- Roll up tortillas and enjoy.
30 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Certified Angus Beef USDA Choice Flank Steak, 1 Pound
Member Price
$14.99 avg/ea was $15.99 avg/ea$14.99/lb
Maika`i Organic Korean BBQ Sauce, 19 Ounce
Member Price
$5.49 was $6.19$0.29/oz
High Max Won Bok Kim Chee, 16 Ounce
Member Price
$5.79 was $6.79$0.36/oz
Sinaloa Flour Tortilla, 16 Ounce
$6.09$0.38/oz
Lee Kum Kee Sriracha Mayonnaise, 15 Ounce
Member Price
$6.69 was $7.99$0.45/oz
Wesson Pure Canola Oil, 24 Ounce
$6.69$0.28/oz
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Simply Organic Black Pepper, 2.31 Ounce
$8.99$3.89/oz
Directions
Ingredients
- 2 pounds flank steak
- 2 bottles Maika`i Organic Korean BBQ Sauce
- 1 cup kimchi, sliced
- 8 flour tortillas, medium size
- 12 tablespoons Lee Kum Kee Sriracha Mayonnaise
- 8 tablespoons canola oil
- Kosher salt to taste
- Black pepper to taste
Directions
- Trim sinew from flank steak then portion into 8-ounce sections.
- Place flank steak into a zip loc bag and marinate with enough Maika`i Organic Korean BBQ sauce to cover the flank. Add canola oil to this.
- Let marinate overnight for best results, 4 hours minimum.
- Remove from marinade and let sit for 10 minutes or when the flank is at room temperature.
- Grill to medium rare or your preference, let rest for 5 minutes.
- Slice thinly, finish with Kosher salt and black pepper to taste.
- Lightl toast tortillas on a frying pan.
- Place flank steak onto tortillas, top with kimchi.
- Drizzle with Lee Kum Kee sriracha mayonnaise.
- Roll up tortillas and enjoy.